Bell Pepper Pizzas Two Ways Recipes

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30-MINUTE PEPPERS PIZZA



30-Minute Peppers Pizza image

Peppers pizza is the perfect substitute for the real thing! You get all the wonderful flavors of pizza without a doughy crust.

Provided by Vered DeLeeuw

Categories     Snack

Time 35m

Number Of Ingredients 5

3 medium bell peppers
3/4 cup sugar-free pizza sauce (I use Rao's)
3/4 cup shredded part-skim mozzarella
Your choice of toppings ((I use pepperoni and olives))
Olive oil spray

Steps:

  • Preheat your oven to 400 degrees F. Spray a small rectangular rimmed baking dish with olive oil. The baking dish that I use is from Sur La Table. It measures 10 X 7 inches and holds about 2 quarts.
  • Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
  • Arrange the peppers in a single layer in the prepared baking dish.
  • Layer the filling: Spoon 2 tablespoons of pizza sauce into each bell pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
  • Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
  • Lightly spray the peppers with olive oil. Bake, uncovered, until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.

Nutrition Facts : ServingSize 1 pepper (two halves), Calories 294 kcal, Carbohydrate 11 g, Protein 16 g, Fat 20 g, SaturatedFat 7 g, Sodium 604 mg, Fiber 2 g, Sugar 6 g

BELL PEPPER 'PIZZAS' TWO WAYS



Bell Pepper 'Pizzas' Two Ways image

Create bell pepper 'pizzas' for a new take on the classic. Bell Pepper 'Pizzas' Two Ways feature pepperoni, tomatoes, and basil with, of course, cheese.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 each green and red pepper, cut lengthwise in half, seeded
1/2 cup CLASSICO Traditional Pizza Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Pepperoni, quartered
2 Tbsp. chopped tomatoes
2 tsp. chopped fresh basil

Steps:

  • Heat oven to 400°F.
  • Cover baking sheet with foil; spray with cooking spray. Place peppers, cut sides up, on prepared baking sheet; fill with pizza sauce and cheese.
  • Top 2 peppers with pepperoni, then top remaining peppers with tomatoes.
  • Bake 10 to 15 min. or until peppers are crisp-tender and cheese is melted.
  • Sprinkle basil over tomato-topped peppers.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 8 g, Fiber 3 g, Sugar 5 g, Protein 8 g

PIZZA TWO WAYS



Pizza Two Ways image

Freeze the pizza dough and roast the tomatoes in advance to cut down on prep time for this perfect weeknight meal.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Time 30m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for baking sheets
2 frozen pizza crusts
6 roasted tomato halves, roughly chopped
3/4 cup ricotta cheese
1/2 cup shaved Parmesan
coarse salt and ground pepper
3/4 pound small red new potatoes (about 7), very thinly sliced
2 tablespoons fresh rosemary leaves
1/4 to 1/2 cup fresh basil leaves, torn if large

Steps:

  • Stretch and roll out two 1-pound balls of pizza dough (thawed if frozen) to 14-inch ovals. Place on 2 baking sheets and freeze until firm, about 1 1/2 hours. If making ahead, wrap crusts in plastic and freeze for later use.
  • Preheat oven to 350 degrees. Halve 14 plum tomatoes. On 2 large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/4 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. If making ahead, let cool, then cover and refrigerate.
  • Heat oven to 475 degrees, with racks in upper and lower thirds. Lightly oil 2 large baking sheets. Place frozen or just-made crusts on sheets and brush each with 1 tablespoon oil.
  • Top one crust with tomatoes, dollop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tablespoon oil; season with salt and pepper.
  • Bake pizzas until crusts are browned, about 11 minutes, rotating sheets halfway through. Sprinkle ricotta-tomato pizza with basil.

Nutrition Facts : Calories 384 g, Fat 14 g, Fiber 2 g, Protein 13 g

PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES



Pizza with Roasted Garlic, Bell Peppers and Two Cheeses image

Provided by Ginny Hamisch

Categories     Garlic     Pepper     Bake     Vegetarian     Kid-Friendly     Feta     Mozzarella     Bon Appétit     California     Small Plates

Yield Serves 4

Number Of Ingredients 10

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2-inch-thick rings
atoes1/3 cup oil-packed sun-dried tom, drained, oil reserved
1 prepared pizza crust (such as Boboli thin crust)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2-inch-thick strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
  • Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
  • Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

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